what I'm making right now...

Even though I've been back home in North Carolina for awhile, (I was in Utah during July and August!) I can still smell the desert in my nose. The dry, herbal and clay-like aroma of Utah in the summer stays in my soul. It is a place where I grew up. Where I made my parents proud and also made them worry. Where I did things I want to forget, and things I can't seem to remember. Where I first drove a car. Cried over a boy. Went to prom. Had stitches and was crowned Miss Utah State University. (Someday I will tell you more!)

​ I return now that I'm older to think about how fast the time goes. And to embrace my family with passion. Because family, and food, and love is everything.

When I first arrive in my hometown of Logan, Utah, after a long, cramped plane ride, I go to the grocery store. I can't wait to get my hands on a pan, a knife and some food so I can cook for my tribe and get to the business of being HOME.

I love being inspired by the smallest things, like seeing apple butter and knowing it will make a fantastic sauce for chicken. Or grab a crimson pear knowing that it will sing with happiness if I poach it and top it with cheese and some maple glaze. I buy artisan and commercial brands. Fresh and canned. The point is to nourish with love.

I was able to spend enough time during this visit to be home when both of my sisters had birthdays. It's been a long time since that happened. I was able to have my niece Nicole and her husband Seth show me their new home nearly ready for love. We talk about the double oven; the battle over getting it. And hugged long and hard. I got to meet my new grand niece Quinn, see my superstar niece Maryn on stage, eat at my favorite haunts, and cook twice with Jaren...my niece's Claire's new adorable husband. And I got to hug Ollie and watch him learn so fast it made me dizzy.

​But then there was the food. The food that embraced each memory. That tinged each event with love and color. Every plate something I worked hard to create and share. And it's all here for you.​

First of all, I never miss the chance to cook some delicious Utah trout. I used to fish the rivers up Logan Canyon with my dad, watching the iridescent glow of the rainbow scales glisten in the hot summer sun. I loved the smell of it fresh, like life-giving water and grass, and infused the the scent of rain. Delicious. I lightly dusted it with flour and cornmeal and just salt and pepper, topping it with a simple dill sauce made from butter and cream.

Five Spice Turkey Meatballs with Herbed Veloute, and Roasted Vegetables over Ramen

Then, after finding some beautiful garden radishes, and fresh thyme, I set about transforming ground turkey by infusing it with bold middle eastern spices, and sweet raisins. Then serving it with a mild cream sauce over ramen noodles aside roasted potatoes and asparagus and bulb onions. It was as much fun to eat as it was just to stare at!

I had two opportunities to cook with Chef Jaren. Witness his passion. Watch him perfecting techniques. And gettin' all geeky about our favorite knives. The first night we assembled a meal that featured a Gribiche, (tweaked a little and sans the eggs,) and poured over roasted turkish spiced chicken thighs and quick pickled red peppers. Seriously, this is a sauce you have to make for everything. Not only for those you love, but FOR YOURSELF. It will lift your spirits no matter what kind of a day you've had.

with Classic Creme Brulee

The second time I was in the presence of Chez Thueson was for French night. Once the hollandaise turned out I knew I was going to have to begin speaking with an accent, probably a bad one, just so I would feel like I had done the meal justice.

They live in student housing in an apartment the size of a gnat's toothbrush, finishing degrees that will result in both of them being called "Doctor Thuesen." But on this one amazing night we created something perfect. Even with four of us jockeying for space in an abode they'll most likely call the happiest place they ever lived, despite it's lack of counter space or lighting, this is a memory meal.

When I first saw this salmon I almost lost consciousness. So beautiful. And it tasted perfect. We discovered that if you wrap asparagus in bacon and then brush it with orange zest and an orange vinaigrette you've reached nirvana.

The most fun part was definitely using the torch to make creme brulee, which I topped with a currant compote and a hint of mint.

First of all, the term zoodling absolutely intrigues me. It sounds like something kindergartners do to during play time. Or a new move by the defensive linemen when they're trying to confuse the opposing team. Luckily for us, it's something everyone can do. In fact you can zoodle almost any vegetable. Not surprisingly the terms is a blend of noodles and zucchini, which is the main ingredient in my teriyaki stirfy with chicken and vegetables. Behold! The ZOODLE revolution!

Pork Loin Teriyaki Zoodle Stirfry

No family dinner in complete without pillowy, tomatoey, mushroomy, basily, (yes, I'm making up all these words!) meat sauce over the perfect artisan ravioli. Behold and let's all bow our heads and say, "yum!!"

Homemade Meat Sauce over Spinach Stuffed Ravioli

One must always end the day with dessert. With something that makes you swoon, makes you forget your cares and worries. Where else but the kitchen can you solve all of the world's problems with a spoon, a little imagination, and the right ingredients?

Meet the Cook...

My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.

Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."